5 Pepper Deviled Eggs Recipes

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5-PEPPER DEVILED EGGS



5-Pepper Deviled Eggs image

Five types of pepper add multi-dimensional spice to classic deviled eggs.Once upon a time on a show called Good Eats, I made 4-Pepper Deviled Eggs. Why four? Because I feared the world just wasn't ready for the 5-pepper version. Strong? Yes. But the cool thing about egg yolks is that they can hold the heat in check so that the more complex flavors of the peppers can come through.(And if you prefer the 4-pepper version, simply substitute capers for the brined green peppercorns and caper brine for the peppercorn brine.)This recipe first appeared on altonbrown.com.

Provided by Level Agency

Categories     Appetizers

Time 1h15m

Number Of Ingredients 10

6 hard-boiled eggs, cooled and peeled
1/4 teaspoon kosher salt
1 teaspoon whole pink peppercorns, divided
1/2 teaspoon whole white peppercorns
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole green peppercorns
1/2 teaspoon brined green peppercorns, finely chopped
1/2 teaspoon green peppercorn brine
1/4 cup mayonnaise
1 teaspoon Dijon mustard

Steps:

  • Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites on a serving platter. Sprinkle the whites with the salt.
  • Place all of the dry peppercorns, except 1/2 teaspoon of the pink peppercorns, into a spice grinder and process until well ground. Add the ground peppers, chopped green peppercorns and their brine, mayonnaise, and mustard to the egg yolks and, using a fork, stir to thoroughly combine.
  • Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves. Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use to garnish the top of each egg.
  • Chill for at least 1 hour in the refrigerator before serving.

SPICY DEVILED EGGS



Spicy Deviled Eggs image

I made these for a holiday party, and have been asked to make them over and over again ever since. I've been told they have a good unique flavor to them. Hope you enjoy them as much as my friends and family!

Provided by karlyz

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes     Spicy Deviled Egg Recipes

Time 35m

Yield 24

Number Of Ingredients 8

12 eggs
1 ½ tablespoons Dijon mustard
1 ½ tablespoons mayonnaise
½ teaspoon Worcestershire sauce
½ teaspoon hot pepper sauce, or to taste
1 pinch salt and black pepper
¼ teaspoon ground paprika, for dusting (divided)
1 (6 ounce) can black olives, drained and cut in half horizontally

Steps:

  • Place eggs in a saucepan with a lid, pour in water to cover, bring to a boil, and remove from the heat. Cover and let stand for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel the eggs.
  • Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mustard, mayonnaise, Worcestershire sauce, hot pepper sauce, and salt and pepper. Mash the yolks, and stir the mixture until smooth and thoroughly combined.
  • Fill each egg half with the deviled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut off. Dust each egg with a pinch of paprika, and place an olive half, round side up, in the center of each. Refrigerate until chilled, 20 to 30 minutes, and serve cold.

Nutrition Facts : Calories 51.3 calories, Carbohydrate 0.9 g, Cholesterol 93.3 mg, Fat 3.9 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 135.4 mg, Sugar 0.2 g

CLASSIC DEVILED EGGS



Classic Deviled Eggs image

Start your meal strong with an appetizer that's made for the holidays. These deviled eggs are delicious, and the best part, there's always more where they came from! Deviled eggs without vinegar are a party-favorite and a go-to appetizer recipe for any host. Top them with different combinations to keep your imagination running and your guests' tastebuds rejoicing. Our deviled eggs recipe gives you a creamy taste that no one can resist...so be warned, once you put them down on the table, they won't be there for long.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 12

Number Of Ingredients 6

6 hard-cooked eggs, peeled
3 tablespoons mayonnaise or salad dressing
1/2 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Paprika, if desired

Steps:

  • Cut eggs lengthwise in half. Slip out yolks and mash with fork.
  • Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Sprinkle with paprika, if desired. Cover and refrigerate up to 24 hours.

Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 95 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 0 g, TransFat 0 g

BELL PEPPER DEVILED EGGS



Bell Pepper Deviled Eggs image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 24 deviled eggs

Number Of Ingredients 6

12 large eggs
1/2 cup mayonnaise
1 tablespoon relish
2 teaspoons yellow mustard
Kosher salt and freshly ground pepper
1/2 cup finely diced yellow bell peppers, plus more for topping

Steps:

  • Place the eggs in a wide pot, cover with cold water by 1 inch and bring to a boil. Reduce the heat to medium low and simmer 10 minutes.
  • Drain the eggs and run under cold water to cool. Peel the eggs and cut in half lengthwise.
  • Mash the egg yolks in a bowl with the mayonnaise, relish and mustard; season with salt and pepper. Stir in the bell peppers.
  • Spoon the filling into the egg whites. Top with more bell peppers.

5-PEPPER DEVILED EGGS



5-Pepper Deviled Eggs image

Provided by Alton Brown

Time 25m

Yield 12 deviled eggs

Number Of Ingredients 9

6 hard-boiled eggs, cooled and peeled
1/4 teaspoon kosher salt
1 teaspoon whole pink peppercorns, divided
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole green peppercorns
1/2 teaspoon brined green peppercorns, finely chopped
1/2 teaspoon green peppercorn brine
1/4 cup mayonnaise
1 teaspoon Dijon mustard

Steps:

  • Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites on a serving platter. Sprinkle the whites with salt.
  • Place all of the dry peppercorns, except 1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well. Add the ground peppers, chopped green peppercorns and their brine, mayonnaise and mustard to the egg yolks and using a fork, stir to thoroughly combine.
  • Place the mixture into a zip top-plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves. Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use to garnish the top of each egg.

4-PEPPER DEVILED EGGS(ALTON BROWN)



4-Pepper Deviled Eggs(Alton Brown) image

Make and share this 4-Pepper Deviled Eggs(Alton Brown) recipe from Food.com.

Provided by Sharon123

Categories     Peppers

Time 30m

Yield 12 deviled eggs

Number Of Ingredients 10

6 hard-boiled eggs, cooled and peeled
1/2-1 teaspoon whole pink peppercorns, divided
1/4-1/2 teaspoon whole white peppercorns
1/4-1/2 teaspoon whole black peppercorn
1/4-1/2 teaspoon whole green peppercorn
1/2 teaspoon caper liquid
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/8-1/4 teaspoon kosher salt
1 pinch sugar

Steps:

  • Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside.
  • Place all of the peppercorns, except 1/4-1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well. Add the ground peppers, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine.
  • Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves.
  • Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use to garnish the top of each egg.
  • Chill for at least 1 hour in the refrigerator before serving.

Nutrition Facts : Calories 55.1, Fat 4, SaturatedFat 1, Cholesterol 94.3, Sodium 93.2, Carbohydrate 1.4, Sugar 0.4, Protein 3.2

PICKLED PEPPERONCINI DEVILED EGGS



Pickled Pepperoncini Deviled Eggs image

It's hard to resist these adorable deviled trees on our buffet table. The avocado filling has pepperoncini and cilantro for extra zip. -Carmell Childs, Clawson, Utah

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 1 dozen.

Number Of Ingredients 8

6 hard-boiled large eggs
1 jar (16 ounces) garlic and dill pepperoncini
1 medium ripe avocado, peeled and pitted
1 tablespoon minced fresh cilantro, divided
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced sweet red pepper
1/4 teaspoon chili powder

Steps:

  • Cut eggs lengthwise in half. Remove yolks, reserving whites. Mash yolks. Stir in 1 teaspoon minced garlic from the pepperoncini jar and 2 teaspoons pepperoncini juice. Add 3 tablespoons minced pepperoncini and the whole avocado; mash with a fork until smooth. Stir in 2 teaspoons cilantro, salt and pepper., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a medium star tip. Transfer avocado mixture to bag. Pipe into egg whites, swirling it upward to resemble Christmas trees. Sprinkle trees with minced red pepper, chili powder and remaining cilantro., Cut open and seed one larger pepperoncini; slice into 12 small diamond shapes to top Christmas trees. Refrigerate, covered, until serving. Save remaining pepperoncini for another use.

Nutrition Facts : Calories 59 calories, Fat 4g fat (1g saturated fat), Cholesterol 93mg cholesterol, Sodium 125mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

GHOST PEPPER AND BACON DEVILED EGGS



Ghost Pepper and Bacon Deviled Eggs image

I looked over several deviled egg recipes to get the idea of what ingredients and ratios are typical, then worked on a conglomeration of my own.

Provided by cateritforward

Categories     < 30 Mins

Time 30m

Yield 24 egg halves, 6 serving(s)

Number Of Ingredients 11

12 hard-boiled eggs, peeled and sliced lengthwise
1/2 cup mayonnaise
3 pieces bacon (fried until crispy, then minced finely)
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon dried ghost chile (powdered)
2 teaspoons pickle juice
1 1/2 teaspoons Dijon mustard
2 1/2 teaspoons dill relish
1/4 teaspoon Worcestershire sauce
ground habanero chile pepper or paprika

Steps:

  • Remove egg yolks.
  • Add mayonnaise, pickle juice, mustard, salt, white pepper, ghost pepper, dill relish, bacon, and Worcestershire sauce.
  • Stir until well blended.
  • Fill egg halves with mixture.
  • Dust with ground habanero for a little extra kick, or paprika can be used for mellower palates.
  • Refrigerate at least an hour to allow flavors to blend.
  • (After enjoying, I found that I would have preferred a full teaspoon of ghost pepper in the eggs but my wife said if they were much hotter she would be unable to eat them. You can always substitute different peppers for taste, but I was quite satisfied with the powdered pepper as opposed to ground.).

Nutrition Facts : Calories 253.7, Fat 19, SaturatedFat 4.8, Cholesterol 380.8, Sodium 433.2, Carbohydrate 6.7, Fiber 0.1, Sugar 2.4, Protein 13.3

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